Fire-Roasted Tomato Salsa
Preparation Time: 10min
Yields: 1 1/2 Cups
Total Time: 1hr
The roasted garlic and jalapenos really stands out here! A great salsa for your next party! This fire-roasted tomato salsa recipe and the guacamole are really great dips for any bbq!
FOR THE SALSA
Preheat oven to 425 degrees. On a rimmed sheet pan, roast the chilis until charred on all sides. Place in a stainless steel bowl and cover with plastic wrap for 10-15 minutes.
Roughly chop the roasted chilis and squeeze the garlic from the roasted garlic head into a small food processor along with a pinch of salt. Pulse until smooth.
Add the tomatoes with their juices into the processor. Pulse until the tomatoes are coarse. Scrape into your serving dish and stir in the onion, cilantro, and lime juice. Taste and adjust seasoning with the salt and limejuice. Best made the day before. Will keep for 4-5 days in the fridge.